All American Pot Roast Recipe #378376
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3½ hours | 30 min prep
SERVES 6
- 3 lbs boneless chuck roast
- 2 cups beef broth
- 1/2 cup wine vinegar
- 3 crushed garlic cloves
- 1 chopped onion
- 1/4 cup mustard
- 2 tablespoons worcestershire sauce
- 2 teaspoons dried thyme
- 6 cubed new potatoes
- 1 lb sliced carrot
- 1 lb trimmed green beans
- 1 1/2 tablespoons flour
- 1/2 cup water
- Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours.
- Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender. Remove beef from liquid; let stand 10 minutes before slicing.
- Cook vegetables separately just until tender. Strain cooking liquid from beef into pan.
- Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes. Arrange beef and vegetables on platter. Spoon gravy over beef; Serve remaining gravy in sauceboat.
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5 stars